2 Potatoes, medium
1 Carrot, chopped
1 Celery Stalk, chopped
1 Parsnip, small and chopped
1 Chicken Breast, cut into chunks
¼ Sweet Onion
½ tsp Poultry Seasoning
Eating Gluten Free Salt and Pepper to taste
Sauce
¼ cup Cream Soup Base
¼ cup Cold Water
1 cup Chicken Broth
1 cup Sour Cream
1 tsp Italian Seasoning (Optional)
1
Sauce: Mix base and cold water. Add broth. Cook and stir on medium heat until thick and bubbling. Remove from heat. Stir in sour cream and seasonings.
2
Boil veggies (except onion) for 15 to 20 minutes (until potatoes are cooked).
3
Meanwhile, sauté chicken breast and onion until chicken is cooked through. Remove from heat.
4
Drain veggies, and mix together with meat. Add sauce. Pour into a pie plate.
5
Top with a half-recipe of Eating Gluten Free Biscuits.
CategoryLunch & Dinner
Ingredients
2 Potatoes, medium
1 Carrot, chopped
1 Celery Stalk, chopped
1 Parsnip, small and chopped
1 Chicken Breast, cut into chunks
¼ Sweet Onion
½ tsp Poultry Seasoning
Eating Gluten Free Salt and Pepper to taste
Sauce
¼ cup Cream Soup Base
¼ cup Cold Water
1 cup Chicken Broth
1 cup Sour Cream
1 tsp Italian Seasoning (Optional)
